M. J. Torres-Llanez

发表

A Capillary Electrophoresis Method for the Determination of Hydroxyproline as a Collagen Content Index in Meat Products

A. González-Córdova, B. Vallejo‐Cordoba, M. Mazorra-Manzano, 2012, Food Analytical Methods.

Safety of milk‐derived bioactive peptides

H. García, A. González-Córdova, B. Vallejo‐Cordoba, 2017 .

Antioxidant capacity and identification of radical scavenging peptides from Crema de Chiapas, Fresco and Cocido cheeses

A. González-Córdova, B. Vallejo‐Cordoba, J. E. Aguilar-Toalá, 2021, Journal of Food Science and Technology.

Invited review: Fermented milk as antihypertensive functional food.

A. González-Córdova, B. Vallejo‐Cordoba, M. J. Torres-Llanez, 2016, Journal of dairy science.

Sour orange Citrus aurantium L. flowers: A new vegetable source of milk-clotting proteases

A. González-Córdova, B. Vallejo‐Cordoba, J. C. Ramírez-Suárez, 2013 .

Antioxidant and antimicrobial activity of commercial propolis extract in beef patties.

A. González-Córdova, A. Sánchez-Escalante, E. Acedo-Félix, 2014, Journal of food science.

In Vitro Antithrombotic and Hypocholesterolemic Activities of Milk Fermented with Specific Strains of Lactococcus lactis

A. González-Córdova, B. Vallejo‐Cordoba, M. Mazorra-Manzano, 2019, Nutrients.

Novel bacteriocins produced by Lactobacillus fermentum strains with bacteriostatic effects in milk against selected indicator microorganisms.

A. González-Córdova, B. Vallejo‐Cordoba, M. J. Torres-Llanez, 2021, Journal of dairy science.

Cheese Whey Fermentation by Its Native Microbiota: Proteolysis and Bioactive Peptides Release with ACE-Inhibitory Activity

M. Martínez‐Porchas, A. González-Córdova, B. Vallejo‐Cordoba, 2020, Fermentation.

Production of whey protein hydrolysates with angiotensin-converting enzyme-inhibitory activity using three new sources of plant proteases

A. González-Córdova, B. Vallejo‐Cordoba, J. C. Ramírez-Suárez, 2020 .

Novel angiotensin I-converting enzyme inhibitory peptides produced in fermented milk by specific wild Lactococcus lactis strains.

H. García, A. González-Córdova, B. Vallejo‐Cordoba, 2012, Journal of dairy science.

Milk Fermented by Specific Lactobacillus Strains Regulates the Serum Levels of IL-6, TNF-α and IL-10 Cytokines in a LPS-Stimulated Murine Model

A. González-Córdova, B. Vallejo‐Cordoba, M. J. Torres-Llanez, 2018, Nutrients.

Characterization of the natural microflora of artisanal Mexican Fresco cheese

A. González-Córdova, B. Vallejo‐Cordoba, M. Díaz-Cinco, 2006 .

Comparison of the milk-clotting properties of three plant extracts.

A. González-Córdova, B. Vallejo‐Cordoba, M. E. Lugo-Sanchez, 2013, Food chemistry.

Angiotensin-converting enzyme inhibitory activity in Mexican Fresco cheese.

H. García, A. González-Córdova, B. Vallejo‐Cordoba, 2011, Journal of dairy science.

In Vitro Antioxidant and Antihypertensive Activity of Edible Insects Flours (Mealworm and Grasshopper) Fermented with Lactococcus lactis Strains

A. González-Córdova, B. Vallejo‐Cordoba, A. Liceaga, 2021, Fermentation.

Cooperation between Lactococcus lactis NRRL B-50571 and NRRL B-50572 for Aroma Formation in Fermented Milk

H. García, A. González-Córdova, B. Vallejo‐Cordoba, 2019, Foods.

Bacterial Diversity and Dynamics during Spontaneous Cheese Whey Fermentation at Different Temperatures

M. Martínez‐Porchas, A. González-Córdova, B. Vallejo‐Cordoba, 2022, Fermentation.

Actividad inhibidora de la enzima convertidora de angiotensina en leches fermentadas con cepas de Lactobacillus Angiotensin converting enzyme inhibitory activity in milks fermented by Lactobacillus strains

H. García, A. González-Córdova, B. Vallejo‐Cordoba, 2011 .

In vitro and in silico evaluation of multifunctional properties of bioactive synthetic peptides identified in milk fermented with Lactococcus lactis NRRL B-50571 and NRRL B-50572

A. González-Córdova, B. Vallejo‐Cordoba, M. Mazorra-Manzano, 2021, LWT.

Péptidos bioactivos derivados de las proteínas de la leche

A. González-Córdova, B. Vallejo‐Cordoba, M. J. Torres-Llanez, 2005 .

Bioaccessibility and Bioavailability of ACE Inhibitory Peptides from Fermented Milk with Lactococcus lactis NRRL B-50571 after an Ex Vivo Absorption Model

A. González-Córdova, B. Vallejo‐Cordoba, M. J. Torres-Llanez, 2023, ACS Food Science & Technology.

Novel angiotensin I-converting enzyme inhibitory peptides produced in fermented milk by specific wild Lactococcus lactis strains.

B. Vallejo‐Cordoba, M. J. Torres-Llanez, J. C. Rodríguez-Figueroa, 2012, Journal of dairy science.